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Biltong.

 
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bodger



Joined: 10 Feb 2007
Posts: 32896


Location: Ever so slightly around the bend.

PostPosted: Mon Dec 28, 2015 11:31 am    Post subject: Biltong.  Reply with quote

Last night we marinated two lots of braising steak over night and put them into our home made Biltong box this morning.
In one we added Guinness sauce to the marinade and in the other, Piri Piri sauce. Its nice to experiment a little. This morning we took the strips of beef from the marinade and rubbed them in 'Beef Barbecue Rub' before hanging them.









We think that this Biltong might take a little longer to be ready than the five days that our usual Biltong preparation has been taking. I can't wait to see how these two batches turn out.
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horace



Joined: 22 Jul 2009
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Location: yorkshire

PostPosted: Mon Dec 28, 2015 11:50 am    Post subject: Reply with quote

Looking forward to seeing results
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sod
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Joined: 18 Dec 2007
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Location: Masterton New Zealand

PostPosted: Mon Dec 28, 2015 12:04 pm    Post subject: Reply with quote

sounds/looks great    As horace said we await results
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bodger



Joined: 10 Feb 2007
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Location: Ever so slightly around the bend.

PostPosted: Mon Dec 28, 2015 12:08 pm    Post subject: Reply with quote

This is the Barbecue rub that we used on both batches..




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adirondack-jim



Joined: 30 Nov 2009
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Location: Finger Lakes of New York & Kaua'i, Hawaii

PostPosted: Mon Dec 28, 2015 5:29 pm    Post subject: Reply with quote

Those look like they'll be tasty.  What's the heat source for your Biltong box?
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bodger



Joined: 10 Feb 2007
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Location: Ever so slightly around the bend.

PostPosted: Wed Dec 30, 2015 8:04 pm    Post subject: Reply with quote

There isn't a heat source  Jim. Its the drying effect of a computer fan that dries the meat. Its air dried.
Marginally more interesting than watching paint dry, here's the next picture at two days in but it does show how well my home made Biltong box works.




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adirondack-jim



Joined: 30 Nov 2009
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Location: Finger Lakes of New York & Kaua'i, Hawaii

PostPosted: Wed Dec 30, 2015 8:23 pm    Post subject: Reply with quote

Quite the change in only two days. I was thinking it was something passive and now I see the fan in your picture. Hope you don't mind a few more questions as I've only done this in a low temperature oven to make jerky.

Do you let it dry till brittle or more like jerky?  Is it better to do this time of year when the heat is on in the house?  What about short and long term storage once it's done?
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bodger



Joined: 10 Feb 2007
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Location: Ever so slightly around the bend.

PostPosted: Wed Dec 30, 2015 8:35 pm    Post subject: Reply with quote

The heat or lack of it doesn't make any difference. I don't know if you can see it in the photo, but there are lots of holes drilled through the box. The computer gets a good through flow of air coming in and going out of the box. I suppose its like drying washing on a washing line. We've been leaving the meat in the dryer for five or six days, which seems to make the biltong pretty dry. The longer you leave it, the dryer it gets, it just depends on how you like it. Time of the year doesn't make any difference.
It doesn't last long in our house but the curing in vinegar, the spices and the drying means that it can stay uneaten for a long time.  
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adirondack-jim



Joined: 30 Nov 2009
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Location: Finger Lakes of New York & Kaua'i, Hawaii

PostPosted: Wed Dec 30, 2015 8:55 pm    Post subject: Reply with quote

I bet it doesn't last long! Thanks for the information.


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